UA41323U - Nonalcoholic carbonated drink eliminating alcohol withdrawal syndrome - Google Patents

Abstract

A nonalcoholic carbonated drink for eliminating the alcohol withdrawal syndrome made on the basis of salt solution, comprises carbon dioxide. Natural vegetable or fruit brine, or berry brine with natural spices are used as the salt solution.

Claims (3)

UKRAINE (19) OA (11) 41 323 (13) in ( (51) IPC (2009) С А23И. 2/385 хо А23И. 2/00 MINISTRY OF EDUCATION issued by the SCIENCES OF UKRAINE (F) P I S responsibility ENERGY DEPARTMENT влесника й ІНТЕЛЕКТУАЛЬНОЇ до ПАТЕНТУ патенту ВЛАСНОСТІ НА КОРИСНУ МОДЕЛЬ иХЗЗЄлТНЬООЬНЬХЬИЬКИЬТКИТНТЬИКИЬНИНЬКИИЬТЬКЬИЬНЬИЬНЩКЬКИЬНИНККШИИКККНИИЬИЬНТНЬТЬТЬТЬТЬТЬТЬТЬТЬТЬТЬТЬЬТЬТЬТЬИЬЬЬЬССТСЬСЬЬИЧТЬИОТИ:ННИООВИНИВИНИЬ: ТОТЙіИОИКТШОВЕБМШЖІТГШНВШЛВШОВТОООИІОИОЬТИТЬНЬИНЬИНИНИНИИНЯ (54) БЕЗАЛКОГОЛЬНИЙ ГАЗОВАНИЙ НАПІЙ ДЛЯ ЗНЯТТЯ ПОХМІЛЬНОГО СИНДРОМУ 1 2 (21) и200900566 сольовий розчин з прянощами (22) 26.01.2009 (овочевий або фруктовий, або (24) 12.05.2009 fruit or berry brine) 1000 l (46) 12.05.2009, Byul.Mo 9, 2009 carbon dioxide 3.2 kg (72) BILKO VOLODYMIR ANATOLIYOVYCH, OD 2. The drink according to claim 1, which differs in that for (73) BILKO VOLODYMYR ANATOLIYOVYCH, OA improvement of taste properties, it is additionally or berries salt solution, which differs in that 3. The drink according to claim 1, which differs in that it contains carbon dioxide, and as a salt solution to improve the aesthetic appearance of non-alcoholic, natural vegetable or fructose carbonated drink to relieve a hangover is syndrotic, or berry brine with natural spices is used contains food dyes (natural or dyes, with the following ratio of components, identical to natural ones) in the amount of 0.03 kg per 1000 grams/liter: kg of the finished product. The useful model refers to food millet vegetable and (or) mental, namely to food non-alcoholic fruit, (or) yagi-drinks and can be used to improve the daily 150-300 l - the state of hangover syndrome after alcoholic lactic acid 5-20 kg (in terms of intoxication. per 100 Orv-nu) - in folk medicine it is known to use acetic acid 0-1 kg (in terms of lion solutions (cabbage, cucumber, etc.) for 100 Fb-nu) to stop the hangover syndrome. Selection of citric acid 0-5 kg (based on traditional medicine and non-traditional methods of treatment - 100 Fo-nu) of weight loss. M., "Technoecos", 1991. - 220-2211. table salt 5-25 kg s It is a known remedy for stopping alcohol. 10-40 kg (in terms of M the sweetener of the abstinence syndrome, which is an aqueous solution of 100 9% sucrose) liquid solution of nitrogen chloride, glucose or fruc- M 0-0.5 l (in terms of - and: alcohol ethyl and -tose, or sucrose, citric acid, ascorbic acid, 96 Fdonic) May acid and ethyl alcohol, in the following drinking water up to 1000 l. ratio of components per 1 liter. The disadvantage of this drink is that it is bitter. in grams: only imitates the taste of brine. nitrogen chloride 3.0-7.0 A known composition of ingredients for preparing glucose or fructose or drying the tonic drink "Hangover" (patent of the Russian Federation in rose 10.0-15.0 Mo2099984, M. kl. A23ZI. 2/00, A2ZI. 2/39, 1997, which citric acid 2.0-6.0 contains spices, spices and table salt, lactic ascorbic acid 1.0-4.0 acid, citric acid, sodium citrate, ascorbic ethyl alcohol 987 8 -25 new acid, xanthan gum, flavoring This drink has a large quantitative composition of cucumber, and as spices and aromatic ingredients, which does not allow taking into account the tizers of horseradish, tarragon and garlic in the attack of physiological characteristics of a person. ratio of ingredients, mass: Known non-alcoholic drink that imitates the taste of lactic acid 1.5-6.0 brine, which contains: citric acid 4.0-9.0 sodium citrate 2.0-5.0 ascorbic acid 1.0 -2.0 cost, as a result of the fact that ready-made cucumber flavoring 1.5-3.0 brine is used, which remains on canning horseradish flavoring 1.0-2.0 waters and farms during the production of large dill flavoring 1, 5-2.5 batches of fermented vegetables, berries and fruits. Zapropo tarragon flavoring 0.05-0.15 new drink can be used as a garlic flavoring 0.15-045 daily tonic, pleasant-tasting drink xanthan gum 1.0-2.0 for a wide range of people. table salt The rest due to the fact that the natural brine The disadvantage of such a drink is that it contains a large amount of lactic acid, which is a natural artificial element, which increases its cost and ral preservative, the use of other con- can lead to an allergic reaction. sideboards are not needed. A non-alcoholic drink was chosen as the prototype for the problem. , later salt solution, carbon, and as a salt solution, medicinal plants, which have a detoxifying effect, use natural vegetable or fruit-immunostimulating action, and as salt solutions, or fruit, or berry brine from spices, a balanced mixture is used saline, with the following ratio of components, a mixture containing salts of sodium, potassium, calcium, mg/l, which have a ratio close to the ratio of their carrying in human blood plasma, with the following (vegetable, or fruit, or component ratios, g/l: fruit or berry brine) 1000 l balanced salt mixture with Carbon dioxide 3.2 kg. salts of sodium, potassium, calcium, ma- In addition, to improve the taste and aesthetic 7.5-12.7 appearance, it may contain pieces of qua- medicinal plants 24.0-70.0 vegetables, or fruits, or fruits, or berries and the remaining water to 1 liter food dyes, for example, turmeric, which gives However, such a mixture of components of artificial salts, the drink has a pleasant light yellow color. dissolved in the drink, requires both material and time costs. In addition, the carbonated drink contains components for removing hangovers, the use of which may have contraindications. The syndrome includes the following stages: Technological scheme of carbonated production The basis of a useful model is the task of a soft drink to relieve a hangover, creating a non-alcoholic carbonated drink for the syndrome contains the following stages. removal of the hangover syndrome, in which, due to B ready-made brine, left over from the production of environmentally friendly cooking recipe, fermented vegetables and fruits, dioxide is added, the possibility of obtaining enough carbon is achieved, that is, it is carbonated. If necessary, the organoleptic and detoxifying properties of the juices are added to the drinks, natural or identical to them, to ensure the normalization of body functions with natural dyes and/or pieces of vegetables with a natural composition of the drink, as well as reduction of fruits. After that, the drink is poured and the snacks are the cost of the drink. rush In addition, the proposed useful model for the preparation of a medium-carbonated drink allows to create a drink with an original pleasant CO content of 3.22 kg per 1000 liters of finished drink. taste, enriched with natural vitamins and with Napa, obtained from such a number of the indicated lower content of components, lower costs of components are characterized by high organoleptic indicators - Its whiteness is a simple preparation technology. Except nicknames. The drink is a pleasant transparent liquid, the range of carbonated non-alcoholic beverages without sediment is expanding, and it has a rich flavor and aroma. Non-alcoholic carbonated drink of the range. to relieve hangover syndrome has a low self- Computer layout by A. Kryzhanivskyi Signature Circulation 28 approx. Ministry of Education and Science of Ukraine State Department of Intellectual Property, str. Urytskogo, 45, m. Kyiv, MSP, 03680, Ukraine SE "Ukrainian Institute of Industrial Property", str. Glazunova, 1, m. Kyiv - 42, 01601